Pumpkin Lasagna Dessert
This easy Pumpkin Lasagna is a perfect fall dessert! It is a fun layered pumpkin dessert that looks festive at a fall dinner party or Thanksgiving.
Servings: 18
Calories: 102kcal
Ingredients
Crust
- 1 cup flour I use all -purpose
- 2 tablespoons sugar
- ¼ cup pecans or walnuts chopped finely
- ½ cup butter softened
Cream Cheese Layer
- 1 8 oz package cream cheese, softened
- 1 cup granulated sugar
- 1 container 8 oz whipped topping, thawed
Pumpkin Layer
- 3 small boxes 3.4 oz vanilla pudding
- 3 cups milk
- 1 cup from 15 oz can pumpkin puree
- 1 teaspoon pumpkin pie spice or ground cinnamon
Topping
- 1 container 8 oz whipped topping, thawed
- Pecans chopped
Instructions
Prepare Crust
- Preheat oven to 350 degrees F
- Lightly coat 13x9 baking dish with cooking spray
- In a large bowl, combine flour, sugar and nuts
- Add butter to flour mixture and mix well
- Press into 13x9 baking dish. Cover the bottom of the pan with the crust layer.
- Bake for 15-18 minutes or until golden brown
- Cool completely on a wire rack
Cream Cheese Layer - middle layer
- In a medium bowl, cream together softened cream cheese and sugar until smooth
- Stir in 1 (8 oz) container whipped topping until smooth
- Spread over crust
- Place in refrigerator to chill at least 30 minutes
Pumpkin Pudding Layer
- In a large bowl, combine pudding mix and milk until smooth and creamy
- Fold in pumpkin and spice until smooth and creamy
- Spread over cream cheese layer
- Place in refrigerator to chill at least 15 minutes or until pudding is set
Whipped Topping Layer - Top Layer
- Spread remaining whipped topping over pudding layer
- Sprinkle with chopped pecans
- Place in refrigerator until ready to serve at least 4 hours.
Nutrition
Calories: 102kcal | Carbohydrates: 20g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 25mg | Potassium: 70mg | Fiber: 1g | Sugar: 15g | Vitamin A: 77IU | Calcium: 55mg | Iron: 1mg